New Mexico Hatch Green Chile Mac & Cheese

This Southwest-inspired recipe comes from Chef Tony Noto of Pasta Jay’s Italian Restaurant. It makes use of New Mexico-grown Hatch green chiles for authentic flavor.

Instructions

Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

To make the chile sauce: Heat the oil in a large pot and cook the onions and garlic until translucent. Add the bell peppers and flour and stir to thicken. Add the green chiles, stock, tomatoes, and spices. Bring to a boil and simmer for 10 minutes. Add the cilantro and simmer for another 2 or 3 minutes, then remove from the heat and quickly cool the sauce. It should be chunky. Refrigerate until service.

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Nutritional Info

This information is per serving.

Nutrition Facts

Serving Size 24

Servings Per Container servings

Amount Per Serving

Calories 1060

Calories from Fat 594

% Daily Value*

Total Fat 66g

102%

Saturated Fat 25g

125%

Trans Fat 0g

Cholesterol 155mg

52%

Sodium 2926mg

122%

Total Carbohydrate 82g

27%

Dietary Fiber 11g

44%

Sugars 10g

Protein 38g

76%

Vitamin A 47%

Vitamin C 71%

Calcium 60%

Iron 31%

Allergy Information:

*Percent Daily Values are based on a 2,000 calorie diet. Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.